These Strawberry-Lemon Gluten-free Baked Doughnuts are the perfect treat to satisfy your dessert cravings without feeling guilty. Ready in less than 30 minutes and made with simple ingredients!
Springtime is a perfect excuse to ditch the chocolate and eat more fruit desserts. And these strawberry-lemon gluten-free baked doughnuts are the perfect treat to satisfy your dessert cravings.
I cannot think of a better combination than strawberry and lemon.
Refreshing, aromatic, and slightly tart, these two ingredients just go so well together! And add a pop of colour to pretty much any dessert – which is always a bonus!
I know traditional doughnuts are deep-fried, but they're just as delicious baked in the oven.
Plus, it means less clean-up, and a lighter treat to enjoy without feeling guilty.
** This post is sponsored by Tala. All opinions are my own as usual**
Give these baked doughnuts a try, and you will be hooked!
They’re soft, fluffy and so delicious, and can be whipped up in no time with ingredients you probably have in your pantry.
How Do You Make Baked Doughnuts?
I promise these gluten-free baked doughnuts are incredibly easy to make. All you need is basic ingredients and they’re ready in less than 30 minutes.
Start by adding all the dry ingredients (minus the sugar) into a bowl, give it a nice stir and set it aside.
In another bowl, mix the sugar with the lemon zest, then whisk in one egg at the time. Finally, incorporate the olive oil, vanilla extract, and the yogurt and whisk all the ingredients together.
Gently fold the dry ingredients into the wet ones and whisk until just combined.
Now that your doughnut batter is ready, get your doughnut pan out.
I used the 12-cup Mini Doughnut Tin from Tala, one of the oldest and most loved British kitchenware brands, and I absolutely love it!
This fantastic doughnut tin is made with a super durable non-stick coating, which means you don’t need to coat it with oil or butter before adding your doughnut batter.
So, no extra fat or time required – YAY!
I also used Tala dual piping bag, which is super handy.
You can use it as a regular piping bag (like I did here), or with the dual bag and split nozzle, for icing cakes and cupcakes with two different mixtures.
Back to these delicious gluten-free baked doughnuts.
Fill the piping bag with the doughnut batter.
Fill the doughnut pan evenly, piping the batter until reaching 2/3 of each mould. I went around each ring twice, using a large round tip.
Place the gluten-free baked doughnuts in the centre of a hot oven and allow to bake for 12-13 minutes, until the doughnuts are golden and spongy to the touch.
Remove the doughnut pan from the oven, allow to cool slightly, and gently pop the baked doughnuts out of the pan.
Now, it’s glazing time!
I mix 100 gr of powdered sugar with about 1 tablespoon of milk to make a thick white glaze.
Then I transfer half the glaze into another bowl. To make the bright magenta glaze, I add in 1 teaspoon of powdered free-dried strawberries (see my tips section below).
Dip each doughnut topside down into the glaze, then turn them upright and place on a cooling rack to set.
Whilst the glaze is still setting, top the magenta doughnuts with crushed freeze-dried strawberries, and the white doughnuts with lemon zest.
Et-voila! Your strawberry-lemon gluten-free baked doughnuts are all ready to be devoured!
Gluten-free Baked Doughnuts FAQ
I said it before and I’ll say it again, this is a super easy fuss-free recipe.
Nevertheless, here below you’ll find a few handy tips for making the best gluten-free baked doughnuts you can dream of!
What flour can I use to make gluten-free baked doughnuts?
I use a mix of rice flour, cornflour and almond flour.
Adding a little bit of cornflour to baking treats is one of my favourite tips.
It makes them so much tender and soft. Give it a try if you don’t believe me!
If you don’t have cornflour and/or almond flour at home, feel free to substitute them with an equal amount of rice flour.
Do I need to glaze baked doughnuts?
Of course not, unless you want to.
I like to leave a few doughnuts unglazed as a low-sugar breakfast treat, and indulge into the glazed ones as an afternoon or dinner treat.
What can I use to make a natural magenta glaze?
I used powdered freeze-dried strawberry.
I simply put chopped freeze-dried strawberries into my blender and mixed until powdered.
However, you can also find strawberry powder online. Alternatively, you can also use beetroot powder.
Can I make these gluten-free baked Doughnuts with all-purpose flour?
Absolutely! If you don’t need to make these baked doughnuts gluten-free, you can use all-purpose flour instead of rice flour.
Can I make these gluten-free baked doughnuts dairy-free?
Yes, you can! All you need to do is substitute the Greek yogurt with a dairy-free yogurt (I usually go for almond or coconut yogurt).
Can I substitute freeze-dried strawberry with fresh strawberry?
Yes, you can! Finely chop your fresh strawberry and gently pat them dry with a kitchen towel.
After you mix all the dry ingredients, fold in your chopped strawberries.
More Gluten-free Desserts You Can Try:
If you’re looking for more indulgent gluten-free desserts to make on repeat, these are some of my favorites:
- Gluten-free Chocolate Banana Muffins
- No-bake Strawberry Cheesecake Bars (gluten-free)
- Maltese Almond Cookies (gluten-free and dairy-free)
- Caprese Cake (Gluten-free Chocolate Cake)
Strawberry-Lemon Gluten-free Baked Doughnuts
- 150 g rice flour
- 50 g cornflour
- 40 g almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 30 g freeze-dried strawberry finely chopped
- 100 g demerara sugar
- zest of 1 organic lemon
- 3 organic eggs
- 3 tbsp extra-virgin olive oil
- 200 g Greek yogurt (or dairy-free yogurt)
- 1 tsp vanilla extract
- 200 g powdered sugar
- 1 tbsp milk (or almond milk)
- 1 tsp freeze-dried strawberry powder (or beetroot powder)
- 2 tbsp freeze-dried strawberry finely chopped
- zest of 1 organic lemon
- Preheat oven to 180°C and arrange a baking rack in the middle shelf.
- In a large bowl, mix together the rice flour, cornflour, almond flour, baking powder and baking soda. Then, fold in the freeze-dried strawberry and set the bowl aside.
- In another bowl, mix the sugar with the lemon zest, then whisk in one egg at the time. Finally, incorporate the extra-virgin olive oil, yogurt and vanilla extract, and whisk all the ingredients together.
- Gently fold the dry ingredients into the wet ones and whisk until just combined.
- Fill a piping bag with the doughnut batter. Fill a 12-cup mini doughnut pan evenly, piping the batter until reaching 2/3 of each mould. I went around each ring twice, using a large round tip.
- Place the doughnut pan in the centre of the hot oven and allow to bake for 12-13 minutes, until the doughnuts are golden and spongy to the touch.
- Remove the doughnut pan from the oven, allow to cool slightly, and gently pop the gluten-free baked doughnuts out of the pan.
- In a medium-sized bowl, mix together the powdered sugar with the milk to make a thick white glaze. Transfer half of the glaze into another bowl. To make the bright magenta glaze, add in 1 teaspoon of powdered free-dried strawberries. and mix until combined.
- Dip each doughnut topside down into the glaze, then turn them upright and place on a cooling rack to set.Whilst the glaze is still setting, top the magenta doughnuts with crushed freeze-dried strawberries, and the white doughnuts with lemon zest.
- Store these gluten-free baked doughnuts into an airtight container in the fridge for up to 2 days.
- Make sure you use gluten-free cornflour (real cornflour is naturally gluten-free but it's always best to read the ingredients list). I use stone-ground whole-grain cornflour.
- Make sure you use gluten-free baking powder.
- Feel free to substitute almond flour with an equal amount of corn flour or rice flour
- Feel free to substitute freeze-dried strawberries with fresh strawberries. Chop them finely, pat them dry with kitchen paper and add them into the bowl with the dry ingredients right at the end.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.